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Roast Venison with Dried-Cranberry Gravy
Roast Venison with Dried-Cranberry Gravy
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From: EatingWell Magazine, January/February 1997
A tart cranberry gravy provides the perfect counterpoint to earthy roast venison. Make it a meal: Serve over Garlic Mashed Potatoes.
- By: EatingWell Test Kitchen
Ingredients 10 servings
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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 2½ teaspoons extra-virgin olive oil, divided
- ¼ cup finely chopped shallots
- 2 cloves garlic, minced (2 teaspoons)
- 2 cups dry red wine
- 2 tablespoons balsamic vinegar
- 10 juniper berries, crushed
- 1 teaspoon salt
- ½ teaspoon crushed black pepper
- 1 3-pound boneless leg of venison, trimmed and tied into a roast
- 1 cup reduced-sodium beef broth
- 1 cup cranberry-juice cocktail
- ⅓ cup dried cranberries
- 1 tablespoon tomato paste
- 1 teaspoon cornstarch
- 1 tablespoon water
- Pinch of sugar, or to taste
Preparation
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Active
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Ready In
- Heat 1½ teaspoons oil in a medium saucepan over medium-low heat. Add shallots and garlic; cook, stirring, until softened, 2 to 3 minutes. Add wine, vinegar, juniper berries, salt and pepper. Bring to a boil and simmer until reduced by half, 10 to 15 minutes. Set aside to cool.
- Place venison in a shallow nonreactive dish just large enough to hold the roast. Pour cooled marinade over venison and cover with plastic wrap. Refrigerate, turning occasionally, for 2 to 4 hours or overnight.
- Preheat oven to 425°F.
- Remove the venison from marinade and pat dry, reserving marinade. Rub venison with remaining 1 teaspoon oil. Heat a cast-iron skillet over high heat. Sear the venison, turning with tongs, until browned on all sides, about 6 minutes.
- Transfer venison to a small metal roasting pan. Roast until an instant-read thermometer inserted in the center of the roast registers 125°F for medium-rare, 45 to 50 minutes. Transfer to a cutting board, tent with foil and let rest for 10 minutes.
- Meanwhile, strain the reserved marinade into a medium saucepan. Add stock (or broth), cranberry juice, dried cranberries and tomato paste. Bring to a simmer over medium heat. Cook until gravy is reduced by half, 15 to 20 minutes. Combine cornstarch and cold water in a small bowl; slowly whisk into the simmering gravy until slightly thickened. Season with salt, pepper and sugar. Keep warm.
- Remove strings from venison and carve into thin slices. Serve with the gravy.
- Per serving: 251 calories; 4 g fat(1 g sat); 0 g fiber; 10 g carbohydrates; 32 g protein; 7 mcg folate; 116 mg cholesterol; 7 g sugars; 2 g added sugars; 79 IU vitamin A; 12 mg vitamin C; 16 mg calcium; 5 mg iron; 350 mg sodium; 542 mg potassium
- Nutrition Bonus: Iron (28% daily value), Vitamin C (20% dv)
- Carbohydrate Servings: ½
- Exchanges: ½ fruit, 4 lean meat
